The lovely thick cream filling is cooked slowly on the stove to perfectly blend the egg yolk, sugar, cornstarch, vanilla, butter and crushed pineapple. Then it 's poured into a graham cracker crust and chilled. Just before serving, it 's topped with a swe
INGREDIENTS (for 8 servings):
- 1 1/4 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup margarine, melted
- 2/3 cup white sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 4 egg yolks, beaten
- 2 teaspoons butter, softened
- 4 teaspoons vanilla extract
- 1 (20 ounce) can crushed pineapple, drained
- 2 cups heavy whipping cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon almond extract
PREPARATION:
In a medium bowl, mix together graham cracker crumbs, 1/4 cup white sugar, and melted butter. Press mixture firmly in bottom of a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes.
Combine 2/3 cup white sugar, cornstarch, and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, and stir in butter, vanilla, and pineapple. Pour into crust. Press plastic wrap over top of filling. Chill at least 2 hours.
In a large mixing bowl, combine whipping cream, confectioners' sugar, and almond extract. Whip to stiff peaks and pipe or spoon onto pie. Serve immediately.